NICOLE DULA: MOM'S DEVILED EGGS

NICOLE DULA: MOM'S DEVILED EGGS image

Yield 12

Number Of Ingredients 6

6 eggs
6 T. mayonnaise
1/2 t. Coleman's dry mustard
1/4 t. freshly ground pepper
1/8 t. sea salt or truffle salt
fresh chives, minced (optional)

Steps:

INSTRUCTIONS Put eggs in a pot with a tight-fitting lid and fill with water until eggs are just covered; cover with the lid. Put the pot over medium-high heat until the water comes to a boil. Once the water comes to a boil, move the pot to a cool burner on your stove, keeping the lid on. Set a timer for 10 minutes and after 10 minutes, shock the eggs in ice water. Carefully peel under cool running water. I like to gently crack the egg on all sides and start peeling at the "pocket" on the bottom of the egg. Cut each peeled egg in half and carefully pop out each yolk into a small bowl. Use a fork and mash the yolks until you have a bowl of fluffy yolk bits. Add the mayo, dry mustard, pepper and salt and mix well. Using a teaspoon or small cookie scoop, fill the egg whites with a mound of the prepared yolk filling. Sprinkle with minced chives, if you wish. You can make these a day ahead of time, keep chilled in the refrigerator until you are ready to serve.